2018 World Latte Art Championship Official Rules and Regulations VERSION: 2018.05.07 Written and approved by the WCE Rules and Regulations Committee TABLE OF CONTENTS 1.0. Organization ............................................................................................................................. 4 1.1. Rights .................................................................................................................................... 4 2.0. Conditions of Participation ..................................................................................................... 4 2.1. Participants........................................................................................................................... 4 2.2. Enforcement of Rules and Regulations ............................................................................ 6 2.3. Application............................................................................................................................ 6 2.4. Competitor Questions ......................................................................................................... 6 2.5. Terms and Conditions ......................................................................................................... 7 3.0. The Competition ....................................................................................................................... 7 3.1. Summary ............................................................................................................................... 7 3.2. National Competitions ......................................................................................................... 8 3.3. Preliminary Round ............................................................................................................... 8 3.4. Semi-Final Round .............................................................................................................. 11 3.5. Final Round ........................................................................................................................ 12 3.6. Use of Provided Milk ......................................................................................................... 13 3.7. Beverage Definitions ......................................................................................................... 13 4.0. Competition Procedure ......................................................................................................... 16 4.1. Competition Stage Area .................................................................................................... 16 4.2. Art Bar ................................................................................................................................. 17 5.0. Machinery, Accessories, and Raw Materials ...................................................................... 17 5.1. Espresso Machine ............................................................................................................. 17 5.2. Grinder ................................................................................................................................ 17 5.3. Milk ...................................................................................................................................... 18 5.4. Coffee .................................................................................................................................. 18 5.5. Additional Equipment ........................................................................................................ 18 5.6. Provided Equipment and Supplies .................................................................................. 18 5.7. Recommended Equipment and Supplies ....................................................................... 19 2018 World Latte Art Championship Rules and Regulations -Version 2018.05.07 Page 1 6.0. Competitor Instructions Prior to Preparation Time ........................................................... 19 6.1. Competitor Orientation Meeting....................................................................................... 19 6.2. Preparation/Practice Room .............................................................................................. 19 6.3. Competition Music ............................................................................................................. 20 6.4. Be on Time .......................................................................................................................... 20 6.5. Station Setup ...................................................................................................................... 20 6.6. Supporters/Assistants Not Allowed on Stage ................................................................ 20 7.0. Preparation Time .................................................................................................................... 21 7.1. Begin Preparation Time .................................................................................................... 21 7.2. Judges’ Presentation Table .............................................................................................. 21 7.3. Practice Shots .................................................................................................................... 21 7.4. Pre-Heated Cups ................................................................................................................ 21 7.5. End of Preparation Time ................................................................................................... 22 8.0. Competition Time................................................................................................................... 22 8.1. Introduction by the Master of Ceremonies ..................................................................... 22 8.2. Begin Competition Time ................................................................................................... 22 8.3. Serve Required Beverages ............................................................................................... 23 8.4. Runners Clear the Served Drinks .................................................................................... 23 8.5. Station Perimeters ............................................................................................................. 23 8.6. End Competition Time ....................................................................................................... 23 8.7. Communication After the Competition Time .................................................................. 23 8.8. Overtime Penalties............................................................................................................. 24 8.9. Coaching ............................................................................................................................. 24 9.0. Technical Issues .................................................................................................................... 24 9.1. Obstructions ....................................................................................................................... 25 9.2. Forgotten Accessories ...................................................................................................... 25 10.0. Clean-up Time .................................................................................................................... 26 11.0. Post-Competition ............................................................................................................... 26 2018 World Latte Art Championship Rules and Regulations -Version 2018.05.07 Page 2 11.1. Scorekeeping ................................................................................................................. 26 11.2. De-Briefing ...................................................................................................................... 26 12.0. Competitor Protest and Appeals...................................................................................... 26 12.1. Competitor Related Issues ........................................................................................... 26 12.2. Judge/Judging-Related Issues Upon Reviewing Scoresheets ................................ 27 13.0. Judging Criteria ................................................................................................................. 28 13.1. Competition Area ........................................................................................................... 28 13.2. Beverage Presentation .................................................................................................. 28 13.3. Technical Skills .............................................................................................................. 29 13.4. Performance ................................................................................................................... 29 14.0. Technical Evaluation Procedure ...................................................................................... 29 14.1. Evaluation Scale ............................................................................................................ 29 14.2. Technical Skills – Espresso ......................................................................................... 30 14.3. Technical Skills - Milk Frothing .................................................................................... 32 14.4. Technical Skills - Hygiene............................................................................................